Corn recombinant rice and producing method thereof
A technology for recombining rice and corn, which is applied in applications, food preparation, food science, etc., can solve problems such as poor quality, achieve compact structure, good viscoelasticity, and improve rehydration performance
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[0025] A. Preparation of Common Corn Flour
[0026] Remove impurities from ordinary corn, peel, degerm, crush, and sieve to obtain ordinary corn flour with a particle size of not less than 40 mesh.
[0027] B. Preparation of Modified Corn Flour
preparation example 1
[0028] Preparation example 1 of enzyme-modified corn flour: Mix common corn flour and water at a mass ratio of 1:2, add 50U / g corn flour with neutral protease, enzymatically hydrolyze and biomodify for 2 hours, then dry in hot air at 60°C for 20 hours , pulverized, and passed through an 80-mesh sieve to obtain enzyme-modified corn flour;
preparation example 2
[0029] Preparation example 2 of enzyme-modified corn flour: Mix ordinary corn flour and water at a mass ratio of 1:3.5, add 125U / g corn flour neutral protease, enzymatically hydrolyze and biomodify for 4 hours, then dry in hot air at 60°C for 20 hours , pulverized, and passed through an 80-mesh sieve to obtain enzyme-modified corn flour;
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